I love this recipe because it is sweet, but also includes good proteins in the form of almonds.
This Cherry Almond Coffee Cake Recipe makes a delicious brunch or breakfast recipes for your family. You can also wow a crowd by taking this to the next potluck brunch.
I think the dark maroon cherries and tan almonds add color to an otherwise boring cake. Isn’t this just beautiful!?
Plus, it looks like it took you forever to make. This Cherry Almond Coffee Cake is the perfect way to impress your guests.
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Dry Yeast – Yeast is yeast! When it comes to single ingredient things, brand really doesn’t mater. Fleischmann’s has been around FOREVER, but really use whatever brand you want.
Flour – Although the recipe only calls for 2 1/2 cups, be sure you have enough for a greased and floured surface as well.
Chopped Almonds – Yes, you can get whole almonds and chop them. But really, what is the point? Save yourself a step and just buy them already chopped.
Almond Extract – When I buy a new extract, I worry that it will go to waste after the one use. Did you know most extracts last at least 6 months and some even improve with age?
Reminder, not all ingredients in the Cherry Almond Coffee Cake Recipe are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
Must Have Resources:
When making coffee cake at home, you really need to have the following Amazon affiliate tools on hand.
Large Bowl – This set is my favorite set on Amazon, by far! I use at least one of my bowls every single day.
Whisk – If you cook more than once a week, it is imperative that you have a good whisk.
Bundt Pan: The fun thing about Bundt cake pans is that they come in so many different designs. I love how they make your cakes so very pretty.
Cake Tester – The recipe says to cook until a toothpick inserted in the center comes out clean. But, you don’t have to worry about wood slivering in your food when you use a cake tester. It is the same concept. Insert it in the center of your coffee cake – if it comes back out clean, the cake is done.
Egg Separator – Yes, many of us can separate an egg white from an egg yolk without fancy tools. However, the tool makes life so much easier! Just crack your eggs into the separator and move on. When you come back, the work is ll done for you. Score!
Make it a Meal:
Main Dish: This almond coffee cake will go great with our Tater Tot Casserole. The sweet and salt balance each other out very well.
Starch Side: These Southern Style Grits will pair so nicely for breakfast or brunch. You can even have them if you are not Southern, It will be ok, I promise. LOL!
Side: This is breakfast! Don’t overthink it. Just add a cup of fruit salad.
Refreshing Drink: This Blueberry Smoothie is a delicious drink for breakfast. Plus, it pairs very well with this almond coffee cake.
A small bowl of whole or sliced almonds can add an extra protein kick to your breakfast.
Best Coffee Cake Recipes:
Once you make this recipe, the kids are going to love it so much that they are going to start asking for even more cakes for breakfast. I have picked out the best homemade coffee cake recipes for you to try.
More Cherry Recipes:
Chocolate Covered Cherry Cordial Cupcakes
- 1 cup butter
- ½ cup milk
- 2 packages dry yeast
- ¼ cup warm water
- 3 eggs separated, reserve the egg whites
- 2 ½ cups flour
- ¼ teaspoon salt
- ¼ cup sugar
- 10 ounces frozen dark sweet cherries thawed and chopped
- 1 cup chopped almonds
- ½ cup milk
- 1 teaspoon almond extract
- 4 egg whites
- 1 ½ cups sugar
Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
Cover bowl and refrigerate overnight.
The next day, blend together cherries, almonds and milk in a small sauce pan over medium low heat. Stir on stove top until thickened. Remove from heat and cool.
Meanwhile, mix together egg whites and sugar. Stir into cooled cherry mixture.
Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the cherry filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
Bake for 45 minutes.
Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze.
If you prefer a different topping, try one of these: